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Butter Pecan Cake Recipe

Introduction: Indulge in the rich, buttery flavors of this classic Butter Pecan Cake. With toasted pecans folded into a moist, tender cake and topped with a creamy butter pecan frosting, it’s the perfect dessert for any special occasion or a cozy treat to enjoy with coffee.
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Equipment

  • 9x13 inch cake pan or two 9-inch round pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Skillet for toasting pecans
  • Wire rack for cooling

Ingredients
  

  • For the Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 1 1/2 cups chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • For the Frosting:
  • 1/2 cup 1 stick unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream plus more if needed
  • 1/2 cup chopped pecans toasted

Instructions
 

  • Toast the Pecans:
  • In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and cook for about 5-7 minutes, stirring occasionally, until they are toasted and fragrant. Set aside to cool.
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper.
  • Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cream the Butter and Sugar:
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined.
  • Fold in the Pecans:
  • Gently fold in the toasted pecans. Be careful not to overmix.
  • Bake the Cake:
  • Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Frosting:
  • In a large mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
  • Add the vanilla extract and heavy cream. Continue to beat the frosting until it is smooth and fluffy, adding more cream as needed to achieve the desired consistency.
  • Frost the Cake:
  • Once the cakes are completely cool, spread a thick layer of frosting between the cake layers (if making a layer cake) and over the top and sides. Sprinkle toasted pecans on top for garnish.

Notes

Make it in Advance: This cake can be made a day in advance. Just store it covered at room temperature or refrigerate.